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Village of Keremeos - Community Kitchen

417 7th Avenue Keremeos BC V0X 1N0 · Community Kitchen - Food Processing

Official record from Interior Health →

Inspection summary

Village of Keremeos - Community Kitchen has been inspected 8 times by Interior Health Authority since June 14, 2013. The most recent inspection, on March 23, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on March 23, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on August 18, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 23, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on August 18, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on March 23, 2026. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, sanitizer test strips not observed on site. Also ensure an ambient temp thermometer is placed inside chest freezer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At the time of inspection, sanitizer solution not available on site.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At the time of inspection, both liquid soap dispensers observed empty.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): At the time of inspection, the sanitation plan not observed on site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  2. Monitoring

    0 infractions

  3. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - upright cooler reading 25C at time of inspection - unit must be able to reliably hold foods at 4C or colder
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - grease from grill not cleaned and has dripped onto floor; please clean - hand sink has red staining; please clean/remove
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - from Apr 2019: wood legs of small bench/counter under service window needs to be painted/sealed to make it non-absorbent
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): - greasehood filters has significant gaps allowing by-pass of the filters; please repair
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please ensure sanitation plan for facility is current and readily available for review
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - upright cooler needs interior cleaning and sanitizing
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - new counter at service window appears a little unstable and needs bare wood sealed/painted to a cleanable and non-absorbent finish
  5. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - upright cooler temp quite variable during inspection; please look into repairing/replacing unit so that temperatures are more consistent
  6. Monitoring

    2 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - please encourage proper time-temps are observed by groups using your facility
      • 3.3 - Accurate thermometer must be available to monitor process.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - please ensure all services are safe to operate the kitchen, e.g., the electrical under cook top and stubbed gas line along wall of service window - one light fixture needs cover to render shatterproof
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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